Roasted Pumpkin Soup

By DK on Oct 11, 2008

Well..well..well. While I was "busy" under the delusion of being "busy" and hibernating from the blogging world, mails starting dropping in now and then. Mails/comments - with just few words, but that which had a powerful enough effect on me :) Thank you all for remembering me - it sure means way lot than you could possibly imagine. So while this was going on for last few weeks, a new title bestowed upon me jolted me out of my torpor. "A Riddle Queen" she calls me! Gawd! I grinned like a complete idiot! My riddles! Really? And what more - she did a "DK" (devilish smile here!!) and wrote a riddle too. With such things going on, how could I not acknowledge it, and so decided to start the flow once again! I sure had some mighty-lofty plans, but time turned against me! (drat! what would I not do for that precious "Time-Turner")

With the pumpkin season in full gear and with AFAM celebrating its presence, I knew I had to post this recipe which I made for some guests. The photos are not fabulous but I hardly did manage to pull through a 7 course menu in matter of 6 hrs, leave alone taking photos. But habit helped to take some though and here is one of my Roasted Pumpkin Soup. Its delicious, creamy with no butter and no heavy cream. I managed to please the guest palate without these two important party ingredients! The recipe is simple and which allows you to multitask and here's how

Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Serves: 2 people
Ingredients
  • About 2 pounds pumpkin, chopped into chunks
  • 1 red onion, chopped
  • 2-3 cloves of garlic
  • 2 tsp ground cumin
  • 1 carrot, chopped
  • 1-2 green chillies
  • pinch of nutmeg
  • 1 tsp fennel seeds
  • 1/2 cup milk
  • Salt n pepper to taste
  • Sour cream, flat leaf parsley to garnish (optional)
Method
1

Place the pumpkin chunks in baking sheet and brush little Olive oil on the slices. Place the in a preheated oven at 350F

2

Bake for 30min or until they are soft and golden brown around the edges.

3

Take out the pumpkin and with the help of a spoon remove the flesh from the skin and keep it aside.Meanwhile take a skillet and place the chopped onions, garlic, fennel seeds and the chillies. There is no need to add oil – just add some salt which will moisten the onions.Add the punmpkin flesh and 1-1/2 cups of water and let it cook for 5 min.

4

Now either with the help of an hand blender / food processor blend the solids and place them back in the pan. Add the nutmeg and milk and let it come to a boil – about 5min. Add salt/pepper if needed. Garnish with flat leaf parsley/cilantro and some sour cream.

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16 Responses to “Roasted Pumpkin Soup”
  1. Neha

    Hi Divya
    the recipe sounds good …..i’ve pumpkin want to try it …but u haven’t mentioned when to add carrot. :?:

  2. PG

    This is really the best pumpkin soup recipe I’ve seen so far! Great! I have to try it.

  3. Madhuram

    I’ve never tried a pumpkin soup, leave alone roasted pumpkin. It surely looks creamy and delicious.
    Thanks for sending it to the event.

    I’ll also send my entries very soon.

  4. Ramya

    Congrats Dhivya, on your award (hope you did collect it from my blog) :)

  5. Usha

    The soup looks delicious…perfect for fall :)

  6. Mansi

    I love that soup DK! I posted a Carrot Soup today:) and American theme sounds good..I can send in tonnes of recipes:)

  7. Cham

    Finally some signs show that u re still there :)
    The soup is just vibrant! And nice theme!

  8. Happy cook

    Beautiful creamy soup.
    Would love to have a huge bowl

  9. vegeyum

    Your soup looks amazing.

  10. Ramya

    Nice to c u back with a bang….

    I’ve got a surprise for U at http://ramya65.blogspot.com/2008/10/butterfly-award.html.

    Have a gr8 day!

  11. Aparna

    Nice to see you and AWED back. :)

    Your pumpkin soup does look thick and creamy. Maybe you would like to send it into HOTM where the theme is yellow and orange.
    http://www.heartyeating.blogspot.com/

  12. Priyanka

    Thats a pretty neat idea for the coming winters…roasted pumpkin should enhance the flavor of the soup.

  13. Divya Vikram

    Glad to see u Dhiv!! And the pumpkin soup looks rich n creamy..I can have hearty soups in this nice cold weather..

  14. Siri

    Love the color of the pumpkin soup Dhivs and count me in for ur American theme of AWED! How does ‘Baked Eggs on Vegetables’ sound? Is it American???

    Hugs,
    Siri

  15. Curry Leaf

    Wonderful and warm comeback.Love the soup.Hope u are free a bit to blog regularly now.
    Yep,Lets do AMERICAN !!!!!

  16. Uma

    hey, good to see you Dhivya! We’ve been missing ya! You’re back with a bang! The pumpkin soup looks so good and rich.

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